When Brennan Foxman spent seven months living in Amsterdam his junior year in college, he really loved the country’s passion for Asian-wok cooking. A fast food there, he wanted to elevate the idea and bring it back to the states.

At just 22 years old, Foxman — a graduate of Tulane University in New Orleans and a native of Linwood in Atlantic County — was ready to turn his wok idea into a reality. And today, that idea is a fast-casual Asian-inspired restaurant nestled in Rittenhouse Square in Philadelphia called Wokworks.

Wokworks uses this fun idea — everything here is cooked in woks — and, with the use of organic, fresh ingredients, offers delicious options that’s perfect for lunch or dinner.

Flavor — Looking for Asian flavors? Well, that’s what you’ll get here. Sauces — Asian-inspired — include Bengal, a green curry sauce; smoke, an Asian barbecue sauce and pepper, a spicy szechuan that’s the hottest sauce you can get here.

“I wanted to do interesting flavors,” Foxman said. “Things that people would want.”

But to really talk about the flavors here, you have to talk about the menu.

Menu — This is how the menu works. First, you pick a noodle or rice. Choose from the most popular — the wok noodle, which is a fresh-made lo mein noodle; chow fun, ribbon-like rice noodles; soba, slim buckwheat noodles; steamed brown or white rice or quinoa, all for $6. Then you choose a protein — either chicken, beef, bacon, pork, shrimp or tofu for $2 or $3 depending on which protein you pick. Then diners choose a vegetable or two or three — broccoli, snow peas, sweet peppers, green beans, bok choy, portobello mushroom or Brussels sprouts for $1 each and then finish with a sauce (no charge) — golden nut, a creamy peanut sauce; tropicalia, a sweet and spicy sauce or blackgold, a teriyaki sauce to name a few.

The more veggies you add can make the price of your dish climb, but Foxman said most customers keep their meals at $9 to $10 at the most.

“Some people do like a lot of vegetables though,” he said.

Other menu items include buns. Delicious little buns filled with barbecued pork belly — a favorite of Foxman — wild shrimp or charred beef for $6. (Photographer Lori and I tried the wild shrimp with ginger, pickled cucumber, Thai basil and sriracho mayo and they were absolutely delicious.)

Drinks — The restaurant serves bottled sodas, ice teas and water. Foxman also said the Kelvin Citrus Tea Slush (the machine was turned off when we were there due to the chilly weather.)

“It’s like a healthy slurpee,” he said.

A blend of frozen green and black teas, citrus and sweet mango puree, Foxman said it was refreshing on a warm day.

Atmosphere — Inside, it’s modern and beautiful. With rustic wood flooring — which is actually tile, Foxman said — oranges, pale yellows and purples and greens, the restaurant seats about 20. But the food comes out quick — wok cooking is fast — so turnover is pretty quick here, too.

There’s a beautiful wall of wallpaper on one wall and there will be a living wall where they’ll grow fresh herbs on the back wall behind tables set up in the spring, Foxman said.

Hours — Wokworks is open Monday through Friday from 11:30 a.m. to 10 p.m., and Saturday and Sunday from 11:30 a.m. to 9 p.m.

Information — The restaurant is located at 1935 Chestnut St. in Philadelphia. Call 215-644-9127 or visit www.wokworks.com.